In a large skillet, brown beef and sausage, about 1 pound at a time. Drain, and add to onion mixture. Add remaining chili powder mix. Add 1 can of chicken broth, mix well, and set aside. Cook for 30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and pequin powder. Add more broth as needed, and cook until meat is tender, about two to three hours. Add a dash of Tabasco sauce if needed for heat.